Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or a snack. It combines the mild taste of grated zucchini with warm spices like cinnamon and nutmeg, enhanced by the crunch of walnuts or pecans and a sweet cinnamon sugar topping. Baked to golden perfection, this coffee cake offers a delightful balance of sweetness and spice with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Optional Ingredients
- 1/2 cup walnuts or pecans, chopped (optional)
Topping
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and 1/2 cup packed brown sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined to add moisture and enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a tough texture.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans to add moisture and a crunchy texture.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan and spread it evenly with a spatula.
- Prepare and Add Topping: In a small bowl, mix together the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the batter in the pan for a sweet, crunchy topping.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack. Cooling helps the cake set and makes it easier to slice.
- Serve: Once cooled, slice the coffee cake into servings and enjoy this moist, flavorful treat with your favorite coffee or tea.
Notes
- Make sure to squeeze excess moisture from grated zucchini if your zucchini is very watery to prevent a soggy cake.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- For a nut-free version, simply omit the walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
